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WINTER 2014 CULINARY CROSSROADS Austin Conference Issue [ Deep in the Heart of Texas ] IN THIS ISSUE FEATURES WINTER•2 O14 4 Welcome to Texas Preserving for Posterity 5 Dames Across Texas My 95-year old Texas mother Carolyn Cheney was flattered when a Dame at the Austin Conference asked 6-7 Pre-Conference Tours her, “What chapter are you from?” I brought Mom as my guest, but if she could have 8 Keynote Address joined the Dallas Chapter when it was formed in 1984, she 9-11 Sessions would have been 66 at the time. The point is, whatever your age when you become a Dame, you 12-13 Partner Luncheon will always be a Dame (as long as your dues are paid!). 14 Sessions Sadly, some of our charter members have already passed away, and the rest of us aren’t getting any younger. If we 16-17 Chapter Photos don’t preserve our knowledge of the organization for pos- terity, we’ll lose a rich history of women’s culinary progress. 18 Fiesta That brings us to the Quarterly. One aim of your two editors, Susan Slack and me, is to capture LDEI history 20-22 Sessions as it happens. The Quarterly itself is an archive of the organization. Helping us capture that history in this conference issue are Dames from more than 20 different 23 Grande Dame Dinner chapters who reported on all the events and sessions. As you page through this issue, note the bylines to see who they are. Add to them many more Dames who sent in DEPARTMENTS photos, Chapter News, Member Milestones, and other current information. Next year at the Boston Conference, the New York 24-26 Chapter News Chapter will be 38 years old. Our newest chapter, Bir- mingham, will be one year old. Older chapters have much 28-29 Member Milestones experience and history to share with new chapters and those yet to be chartered. Let this be a call to all: Preserve 31 Submission Guidelines your history for posterity so the lessons of Dames who have gone before can benefit those to come. Thanks to all who contributed to this and every issue. Cover: Top of Star: Margaret Vera, Kitty Crider, Johanna Keep the history coming throughout the year! Brown. Top row: Meredith Beeman, Tracy Claros, Susan Auler, Denice Woods, Stephanie McClenny, , Carol Oh, and back to Mom. She enjoyed her return to Texas Huntsberger, Marla Camp. Middle row: Beth Pav, Gina and the LDEI Conference. She learned a lot and enjoyed Burchenal, Cathy Strange. Bottom row: Michele Haram, meeting all of you. One of her questions went unanswered, Sharon Watkins, Karen Farnsworth, Mary Margaret Pack, however. “How in the world do y’all eat so much food?” Carla Williams, Foo Swasdee. CiCi Williamson, Editor Winter Quarterly The mission of the LDEI board is to foster the growth and success of the organization by supporting the development of new and existing chapters. It provides guidance, education, 2014 LDEI BOARD OF DIRECTORS connectivity and effective communication among LDEI members. President Second Vice President Secretary Chapter Board Liaisons Immediate Past President BETH ALLEN BRAIDEN REX-JOHNSON MARIA GOMEZ HAYLEY MATSON-MATHES MARY ELLEN GRIFFIN Founder/President Founder/Owner Manager, Global Accounts Culinary Consultant Owner Beth Allen Associates, Inc. Northwest Wining and Dining, LLC HelmsBriscoe 2333 Kapiolani Blvd #3516 www.myMEGusta.com 347 W 22nd Street, Suite #9 98 Union Street, Suite 1009 11241 Avenida del Gatao Honolulu, HI 96826 320 Strawberry Hill Ave., #58 New York, NY 10011 Seattle, WA 98101 San Diego, CA 92126 (808) 941-9088 Stamford, CT 06902 (212) 206-1138 (206) 233-9491 (858) 633-7515 [email protected] (203) 975 7610 [email protected] braiden@northwestwining [email protected] DEBORAH ORRILL [email protected] anddining.com Culinary Consultant First Vice President Treasurer 64 Vanguard Way Executive Director LORI WILLIS ANN STRATTE Dallas, TX 75243 GREG JEWELL Third Vice President Director of Communications Owner (214) 343-0124 President CATHY COCHRAN-LEWIS [email protected] Schnuck Markets, Inc. My Personal Chef AEC Management Resources Global Marketing, Programs STACY ZEIGLER, CMP, CPCE 11420 Lackland Rd. 100 Severn Avenue, #506 P.O. Box 4961 Coordinator Director of Sales St. Louis, MO 63146 Annapolis, MD 21403-2622 Louisville, KY 40204 Whole Foods Market Bold American Events (314) 994-4602 (410) 903-2682 (502) 456-1851 x1 11504 Sundown Trail 877 W. Marietta Street NW [email protected] [email protected] [email protected] Austin, TX 78739 Studio K-102 (512) 627-5599 Atlanta, GA 30318-5285 Cathy.Cochran-Lewis@wholefoods. (678) 302-3232 com [email protected] 2 Les Dames d’Escoffier International Exploring the Delicious Culinary Crossroads across Texas What a huge, Texas-size welcome we received while arriving in Austin for our 27th Annual Conference during the last week in October. Our Co-Chairs Gina Burchenal and Denice Woods, Austin Chapter President Cathy Strange, and their committees of hard-working Dames had promised the biggest, most exciting and successful conference ever, with lots of Southern hospitality—and that’s exactly what they delivered! You’ll find summaries and snap- shots of happenings from more than 20 Dames in this issue. The memories are nonstop!For many, the first day kicked off early, with tours around and nearby Austin: an in-service experience on national Food Day; visits to unique urban, locally owned farms; tastes of some popular Austin food-truck treasures; and legendary Salt Lick BBQ and Texas wines in the Hill Country. Learning was nonstop, too. At our Chapter Leadership Forum, we learned how to run our chapters like businesses and “speed- dated” topics of importance to chapter leaders. At the Don’t Drown in Digital workshop, we heard about “taking control and creating a customized digital routine that works for you.” We were reminded how to put the customer back into customer service… learned from the pros how to craft your own cookbook… experienced, step-by-step, turning a tamale into a “hero” at a professional food- photography shoot… and tasted the unlikely pairings of beer and cheese. Networking with Dames was an added benefit for all, especially during the fabulous events! We wined and dined at the Dames Across Texas extravaganza… we took a trip South of the Border for a fabuloso Fiesta, serenaded by a mariachi band (all ladies!)… and then proudly toasted our 2013 Grande Dame, Dolores Cake- bread, winemaking-and-culinary visionary extraordinaire, at the celebratory dinner our last evening in Austin. A perfect ending to our 27th Annual Conference! Our thanks go to our 19 part- ners who gener- ously support our organization all year, espe- cially at confer- ence. Remember them when you’re writing an article or blog, connected and strong. We are always actively supporting or organizing and expanding many programs, with the help of many of a local seminar you: our Green Tables and Global Culinary Initiatives; or fundraiser. our website and webinars; our M.F.K. Fisher, Legacy, Thanks also to and Grande Dame Awards; and our member discounts our Partnership through our Affinity and Dame-to-Dame programs. And Development this year, let’s all continue to focus on keeping our finan- Director, Brent Frei, who secures and works with our partners cial house in order by helping the Brock Circle grow. throughout the year. And, of course, our Executive Director, Greg I am honored to be your president and look forward to a Jewell, and his colleagues at AEC Management who expertly fabulous year! orchestrate our conferences, and keep the infrastructure of our organization working professionally and smoothly, day by day. Everyone on your LDEI Board of Directors is here, as close Beth Allen as your phone or your computer, to keep all of our 29 chapters President, Les Dames d’Escoffier International Front: Ann Stratte, Stacy Zeigler, Beth Allen, Lori Willis, Mary Ellen Griffin. Back: Deborah Orrill, Maria Gomez-Lorenz, Hayley Matson-Mathes, Braiden Rex-Johnson. Not pictured: Cathy Cochran-Lewis. WINTER QUarterly 2014 3 OPENING RECEPTION , By Anne Nisbet (Seattle) Anticipation was high as the elevator rose to the Hyatt Regen- Welcome to Texas, Y all! cy’s 17th floor. It was the opening-night reception for the LDEI annual conference and the excitement was contagious. In the lobby, a gorgeous cascade of fresh golden and black figs ¡Bienvenidos a Tejas! was the first thing to catch my eye. One of the evening’s gener- [ ] ous hosts, the California Fig Advisory Board, offered the tender, plump fruits for sampling and gave each Dame a handsomely From the time we passed through the Hyatt packaged gift of dried figs and a tote bag to take home. Regency Austin’s doors--decorated with a double Austin’s sparkling—and rapidly growing—sky- Dames logo--to the last toast at the Grande Dame line formed a dramatic backdrop for the Foot- hills Room, where Dames from all 28 chapters Award Dinner, it was a conference packed with gathered to kick off the festivities. A lively group Texas flavor. Here in these 32 pages, we have it was, comparing notes on appetizers offered by given it our all, y’all, to boot-horn all the three chefs and sipping cocktails from Hiro Sake and wine from Wente Vineyards. tours, meetings, sessions, and fiestas Kerrygold, one of the evening's other spon- into the magazine you’re hold- sors, challenged the chefs to use one of the company’s Irish dairy ing. And, by the way, in Texas products in a newly created recipe that was then judged by the Dames in attendance. This was a great ice-breaker, with Dames we never say goodbye.
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